Winter salad

“This is really nice served with a simple pasta, with leftover cold meats, in a sandwich or with a simple jacket potato and knob of butter. Any leftovers can be kept in the fridge then served as a really posh coleslaw. ”

Serves **** 6–8

Cooks In ****35 minutes

Difficulty*** Super easy

Ingredients

½ a red cabbage

½ a white cabbage

2 large carrots

4 spring onions

a few shoots from winter cabbages, such as kale or cavolo nero , optional

300 ml milk

4 anchovies, from sustainable sources

6 cloves of garlic

2 tablespoons white wine vinegar

6 tablespoons extra virgin olive oil

1 tesapoons Dijon mustard

1 handful of mixed seeds, such as poppy, sesame and sunflower

½ a bunch of fresh mint

Method

Quarter and finely shred the cabbages, peel and finely slice the carrots and trim and finely slice the spring onions.

Place in a large bowl and if you’re lucky enough to have any other interesting winter cabbages leaves, you can add those into the mix too.

Put your milk in a pan on a medium heat with the anchovies. Peel and add the garlic, then bring to a simmer.

Let it cook for 10 minutes until the garlic cloves are soft, then pour everything into a liquidiser.

Add the vinegar, oil and mustard and blend for a few minutes, then stop and have a taste. You want it to be quite acidic, but if it’s too acidic add a bit of oil for balance.

Add good pinches of sea salt and black pepper, then pour it over the sliced veg.

Use your hands to toss and dress everything and get everyone around the table.

Heat the seeds in a dry pan for a few minutes until warm, then scatter them over the salad. Pick and tear over your mint leaves, then eat it immediately.